Slow-cooked leg of lamb
There’s nothing better to make in the winter than a slow-cooked leg of lamb in a red wine sauce with rosemary, garlic, and a light touch of chili. A good colleague of mine has been supplying me with perfectly flavored farm-raised lamb for years. This dish takes time to prepare, but there’s little real action involved, and that time can be used for other things you enjoy.
Preparation time: 30 minutes prep, 5 hours cook
Level: Easy
Serves: 4 to 6
Ingredients:
One whole leg of lamb (about 2.5 kg)
0.5 tsp freshly ground black pepper, and 0.5 tsp dried oregano for seasoning
About 1 tsp sea salt
3 large cloves of garlic, halved crosswise
3 red chilies, halved and deseeded
2-3 sprigs of rosemary
300 ml of heavy red wine
Cooking oil for browning the meat
Preparation:
- Heat the cooking oil in a heavy-bottomed pan over medium heat and brown the leg of lamb on all sides for about 5 minutes until the meat is nicely golden brown
- Place the meat in a deep baking pan and add the coarse salt, black pepper, and oregano. Rub the meat thoroughly with these spices.
- Cut the garlic in half crosswise and place in the roasting pan with the meat.
- Cut the chilies in half lengthwise, remove the seeds, and add to the meat.
- Pour the red wine over the meat and cover everything tightly with foil.
- Bake under foil at 150 degrees for 5 hours.
- Carefully lift the meat and garlic onto a serving platter and serve with oven-baked vegetables, baked potatoes, or any other side dish you choose.
The meat is very soft and easily pulls away from the bone. It almost does not require a knife.
Ready!!
